Spring Farro with Asparagus, Snap Peas and Radishes
- 1 cup farro uncooked
- Low sodium vegetable broth
- 1 bunch asparagus trimmed, cut into 2 “ pieces
- 8 oz snap peas
- 1 bunch radishes thinly sliced
- ⅓ cup olive oil
- Juice and zest of one lemon
- 1 teaspoon dijon mustard
- 1 teaspoon salt
- Pepper to taste
- Crumbled feta
- ½ cup chopped fresh parsley and mint
- Lemon zest
Cook 1 cup of farro using the low sodium vegetable broth and set aside in a large bowl.
Bring a medium pot of water to boil, blanch asparagus pieces and snap peas for 1-2 minutes. Place in a water bath to cool and drain.
Make the vinaigrette: in a small mason jar add olive oil, lemon juice, dijon mustard, salt and pepper. Cover and shake until combined.
Add asparagus, snap peas, and radishes to farro. Toss with ½ of the vinaigrette. Add more vinaigrette as needed to coat and adjust seasonings. Garnish with feta, herbs and lemon zest.
Serve at room temperature or chilled.
Get Creative: Delicious with Iisraeli couscous or quinoa, as well as chicken or chickpeas.